Seafood Spinach Salad

To keep this salad economical as well as tasty, a small amount of scallops and shrimp is supplemented with plenty of seasonal fresh vegetables. It's a great entree for hot summer days because you can take advantage of bargain buys on fresh corn. In the winter, frozen corn works well, too.

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Yields:
4
servings

Prep Time:
0
hours
10
mins

Cook Time:
0
hours
10
mins

Total Time:
0
hours
20
mins

Ingredients

8 oz.frozen uncooked peeled shrimp

4 oz.frozen scallops, halved

1/2 c.frozen chopped onions

2 cloves garlic, minced

1/4 c.frozen defatted chicken stock, thawed

4 c.chopped spinach

2 c.chopped tomatoes

1 c.frozen whole kernel corn

1/3 c.frozen chopped sweet red peppers

1/4 c.crumbled feta cheese

3 tbsp.lemon juice

1 tbsp.olive oil

Directions

Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the shrimp, scallops, onions, and garlic. Cook, stirring, for 3 minutes, or until the seafood turns golden brown. Add the stock. Bring to a boil. Cook for 3 minutes, or until the seafood is opaque in the center. Check by inserting the tip of a sharp knife into 1 scallop or shrimp. Remove from the heat.

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